Cioppino

Whether you are on a diet for weight loss or simply want to eat healthy and watch your nutrition cooking your own food will give you a lot more control over your diet plan. Let recipes like these (we have thousand of recipes, old and new) inspire you to get cooking and put together your own meal plans.

From our Popular Recipe results for Cioppino

Recently Viewed

Burrito Recipe
Jambalaya
Pepper Chicken
Recipes With Green Peppers
Macaroni Salad Recipe
Shakshuka Recipe

Authentic Cioppino

Authentic Cioppino

Ingredients

  • Serving Size : 8
  • 24 clams or mussels*
  • 1 bay leaf
  • 1 tablespoon corn starch
  • 2 cup chopped fresh tomatoes
  • 3 small lobsters – or
  • 1 can plum tomatoes
  • 3 dungeness crabs – cracked
  • 2 cup red or white wine
  • 1/2 cup olive oil
  • 1 teaspoon crushed fennel seed
  • 2 cloves
  • good sized pinch saffron
  • minced garlic
  • 1/4 cup chopped parsley
  • 2 chopped onions
  • salt and pepper to taste
  • 6 chopped green onions
  • 32 small cleaned shrimp
  • 3 chopped ribs of celery
  • 2 pound red snapper – cut into pieces
  • 1 chopped green bell pepper
  • 1 clove garlic
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon anchovy paste

Method

  1. * cleaned and scrubbed SOAK CLAMS OR MUSSELS IN A LARGE POT OF COLD WATER with corn starch.
  2. Drain several times in cold water.
  3. Clean and cut into pieces lobsters or crabs.
  4. Crack as needed.
  5. Heat olive oil in a large pot and add cloves; garlic, onions, celery, bell pepper, thyme, bay leaf, tomatoes, wine, fennel seed, saffron, parsley and salt and pepper.
  6. Cook 5 minutes.
  7. Add shrimp and snapper, cook, covered, stirring once, for 5 minutes.
  8. Mash in 1 clove garlic with anchovy paste and stir into stew.
  9. Cook 5 more minutes.

Full List of Italian Recipes
Full List of Bell-Pepper Recipes

Jambalaya:
Preheat oven to 375 degrees F Warm oil over medium heat in heavy 4-quart, oven-proof casserole pot with cover. Add garlic, onion and red pepper; saute for 5 minutes, or Continue Reading →

Comments are closed.